Homemade Asian-style Salmon Bagels Recipe 100% from scratch

Bagel dough: mix the yeast with warm water (not too hot or you'll kill it!) to dissolve it, then add the honey. In the bowl of a mixer, combine the flour, salt, and seeds. Pour in the plant-based cream, olive oil, and the yeast-water mixture. Kneading: using the hook attachment, mix well, and once all the ingredients are combined, start kneading at medium speed. Knead for about 10 minutes; the dough will pull away from the sides and gather around the hook, and it will no longer be sticky.

Proofing: let this ball of dough rest in a large bowl covered with a cloth or plastic wrap. Then you have 2 options: let the dough rise overnight in a cool place or let it rest in a warm spot until it has doubled in size. Near a radiator or using the defrost or keep warm function of your oven at 30-35°C.

Shaping: Once the dough has risen, turn it onto a lightly floured work surface to degas it (remove the gas) by pressing it down with your fists. Weigh the dough and divide the obtained weight by 10. Cut the dough into 10 equal pieces. Shape 10 balls and place them on a baking tray lined with parchment paper, spacing them well as they will need to rise again. Next, using a cookie cutter or the back of a large piping tip, make a hole in the center of each one. With the scraps, you can make one or two more bagels or buns. The second rise: Let the bagels rise; they should double in size.

Poaching: Next, you need to poach the bagels. To do this, in a large pot, mix all the ingredients and bring to a boil, then keep it simmering. Carefully lift the bagels off the parchment paper by turning them into the palm of one hand while peeling the parchment away with the other hand.

Throw them in pairs into the pot and poach for about 40 seconds on each side. Use a slotted spoon to turn them and remove them from the poaching bath. Place them back on the tray lined with parchment paper. After this step, the bagels will look strange and wrinkled, but after baking in the oven, they will take on the smooth shape we know. Preheat the oven to 210°C.

Mix the egg yolk with a pinch of salt and a small splash of cold water. Using a brush, coat the bagels (it should not run). Bake for about 10 minutes, keeping a close eye on them, as cooking times may vary from one oven to another; the bagels should be nicely golden. Let cool on a rack.

Marinated salmon & pickled vegetables: prepare a container large enough to hold the marinade, the vegetables, and the fish. Mix all the marinade ingredients together, then add the fish. Cut the vegetables into fine julienne strips and place them in the marinade over the fish; they should be submerged in the marinade.

Close the container with a suitable lid or plastic wrap, and place it in the refrigerator for at least 4 hours or up to overnight. Before serving the burgers, drain the marinated vegetables and fish on paper towels. You can choose whether to cook the vegetables or not.

Cook the fish on each side in a skillet with a little olive oil. In the meantime, toast the bagels, spread them with avocado sauce, arrange the greens and crunchy or cooked vegetables, then add the fish. Serve with a salad or fries.